Ingredients

Instructions

Roll out the pastry to fit a greased and lined 20cm pie/flan dish and line the dish with the pastry. Leave to rest for 30 minutes at room temperature, then trim the excess pastry off the dish.

Preheat the oven to 200C/gas mark 6. Finely chop the dulse – preferably in a blender. Place into a sieve and put into a bowl of water for 10 minutes. Remove the sieve from the bowl and pat the dulse dry. Sprinkle the chopped dulse and grated cheese into the pie dish. Put the eggs into a jug and beat, then add the milk to the eggs and beat. Pour the mixture into the pie dish. Season with salt and pepper. Bake for 20 minutes or until the egg mixture is firm. Check with a skewer – it should come out clean.

Ingredients

Instructions

Preheat oven to 140 degrees Celcius / 275 F. Place chopped dulse into a sieve and soak in some water for 5 – 10 mins. Pat dry. Brush the insides of a loaf tin with a little butter. Put eggs, dulse, carrot, sugar, butter and salt into a bowl and mix. Fold in flour and baking powder. Fill the tin with the mixture and bake for 40 – 50 mins – Check with a skewer – it should come out clean.

Allow to cool before turning out and slicing.

Irish Soda Bread with Dulse and Guinness

Ingredients

340g (12oz) wholemeal flour

340g (12oz) plain flour

1 level Tbsp honey

2 Level Tbsp Baking Soda

1 Tsp Salt

250ml (½ pt) Guinness

250mls (½ pt) buttermilk

2 Tbsp dried, flaked dulse

Instructions

Method: Place dry ingredients into a bowl and mix well. Add Guinness and buttermilk and mix thoroughly to make a very wet mixture. Pour into greased tins and bake in a hot oven for about 45 minutes. The loaves should be crisp on the base and shrink from the sides of the tin. Cool on a wire rack.

Carrageen Moss Pudding

Ingredients

8-10g dried carrageen moss

600ml milk

1 vanilla pod

1 large egg, separated

30g caster sugar

300ml rich double cream, like Jersey

Instructions

Soak the carrageen in tepid water for about 10 minutes until it softens. Drain off the water and place in a saucepan with the milk. Split and scrape the seeds of the vanilla pod into the milk and add the pod too. Bring to the boil and simmer gently for 10 minutes. Put the egg yolk into a bowl with the sugar and mix well with a whisk. Strain the milk mixture on to the egg yolk, pushing through all the jelly-like, swollen moss with the back of a spoon. Add the cream and leave to cool, then refrigerate for 30 minutes or so until almost set. Meanwhile, whisk the egg white until fluffy and carefully fold into the milk mixture. Cover with cling film and refrigerate

Carrageen Chocolate Jelly

Ingredients

10g carrageen

750ml whole milk

2 tbsp sugar

1 egg yolk

A few drops of vanilla essence

2-3 tsp drinking chocolate or cocoa

Instructions

Method: Soak the carrageen in the milk for 15 to 20 minutes. Put the milk and carrageen into a saucepan. Bring to the boil and simmer for 30 minutes – the carrageen will become gelatinous and break up, and the mixture will start to thicken to the point that it will coat the back of a spoon. Strain into a bowl, rubbing the soft carrageen through a sieve. Return the milky mixture to the saucepan and add the sugar, egg yolk and vanilla essence. Simmer for one to two minutes, stirring all the time. Remove from the heat and stir in the cocoa or drinking chocolate thoroughly. Pour into a mould or dish and leave to set. This will take three or four hours. Serve with raspberries, mint sprigs and whipped cream. Alternative suggestions: use citrus fruit instead of chocolate; use cinnamon or nutmeg instead of vanilla essence.

Oysters in Stout Batter with Carrageen Moss

Ingredients

100ml stout

3 tbsp self-raising flour

1 handful carrageen moss, soaked overnight in cold water

2 spring onions, halved and finely chopped

1/2 tbsp cider vinegar

2 rock oysters, shucked and shells reserved

vegetable or corn oil, for deep frying

Instructions

Mix the stout and flour together with enough water to make a light batter. Season with salt and pepper. Blanch the soaked carrageen moss in boiling water for 30 seconds and drain. Mix the spring onions with the carrageen moss and cider vinegar and season. Spoon into the empty oyster shells. Heat about 8cm oil to 160-180C in a large thick bottomed saucepan or electric deep-fat fryer. Dip the oysters into the batter and fry in the hot oil for about a minute until crisp. Remove with a slotted spoon and drain on kitchen paper. Serve at once on the carrageen beds.

Pepper and Kombu (Laminaria Digitata) Sauce

Ingredients

Chopped Kombu, 1 tsp full

Olive oil

2lb red, yellow or orange bell peppers

1 1/2 tsp minced garlic

2 tsp malt vinegar

1 tbs fresh lemon juice

1/2 tsp sugar

1/2 tsp salt, or to taste

Cayenne to taste

Instructions

Preheat broiler and lightly brush baking tray with olive oil. On the tray place the whole peppers and Kombu, previously soaked in cold water. Broil peppers, and Kombu turning every 5 minutes for about 15 minutes. Transfer the mix to bowl and cover with a plate. Let it cool for 45 minutes and retain the released juices. Peel peppers and remove and discard seeds and stems. Mince the mix and return to bowl. Stir in remaining ingredients, and adjust salt and cayenne to taste. Serve cold or at room temperature. Store in tightly sealed jar in refrigerator